Green Goddess Vibrant Dressing (Print Version)

Bright and flavorful green herby blend with lemon and garlic, perfect for enhancing any dish.

# Components:

→ Dairy & Base

01 - 1/2 cup plain Greek yogurt (full-fat or low-fat)
02 - 1/4 cup mayonnaise

→ Fresh Herbs

03 - 1/4 cup fresh parsley leaves
04 - 1/4 cup fresh chives
05 - 1/4 cup fresh tarragon leaves
06 - 2 tablespoons fresh basil leaves

→ Aromatics & Flavor

07 - 2 tablespoons fresh lemon juice
08 - 1 small garlic clove
09 - 2 anchovy fillets (optional)
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Optional

12 - 1 to 2 tablespoons milk or water to adjust consistency

# Directions:

01 - Place Greek yogurt, mayonnaise, parsley, chives, tarragon, basil, lemon juice, garlic, anchovy fillets (if using), and Dijon mustard into a blender or food processor.
02 - Process the mixture until smooth and uniformly green, scraping down the sides as necessary.
03 - Adjust seasoning by adding salt and freshly ground black pepper to taste.
04 - If desired, add milk or water one tablespoon at a time and blend until the preferred texture is reached.
05 - Transfer the dressing to a covered container and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Use chilled as a salad dressing, dip, or drizzle over dishes.

# Expert Advice:

01 -
  • It tastes like summer in a jar and makes even the most boring salad feel like something special.
  • Once you nail this, you'll never buy bottled dressing again because homemade is genuinely cheaper and tastes a thousand times better.
02 -
  • Don't skip the resting time in the fridge; that half hour is when the herbs finish settling into the creamy base and the whole thing becomes more sophisticated tasting.
  • If your dressing looks brown instead of green, you over-blended or your herbs were already tired—start fresh and blend just until smooth, not until you're grinding them into submission.
03 -
  • Use the absolute freshest herbs you can find—it's the difference between a dressing that tastes alive and one that tastes like you're eating grass clippings.
  • If your blender is older or not very powerful, chop your herbs finely by hand first and it'll blend faster without burning out your motor.
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